Emma’s Vegan Stuffed Bell Peppers

Sweet vegan stuffed bell peppers filled with lentils, cashews, and quinoa for a hearty and healthy vegan meal the whole family will love.

It’s Wednesday and today we are headed across the pond to England to welcome Emma from the beautiful blog Coconut and Berries. It pretty incredible to me that Emma has only been blogging since early summer. In that short time she has managed to create so many delicious and gorgeous recipes while becoming a well known and respected presence in the vegan blogosphere. I first discovered Coconut and Berries through a series of very kind and supportive comments left on my blog by a person named Emma. Eventually I found my way over to her blog and discovered that not only is this girl sweet and encouraging, but outrageously talented too! I love keeping up with her through Instagram photos and Facebook updates and I hope someday I will get the chance to travel to the U.K. and share a meal with this gifted gal.

Please welcome Emma.

Hello Sweet Life readers! I’m thrilled to be here and especially pleased to be able to allow Sarah to enjoy a little more of that precious time with new baby Nash and the rest of the family. I thought about sharing a dessert today but decided I’d leave the sweet stuff to Sarah the pro and give you a healthy and satisfying vegan meal instead- the kind of recipe I think I do best.

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If you’ve strayed a little from your healthy path now February’s arrived, this dish will get you straight back on it.

Grains and pseudo-grains, nuts and seeds, legumes and vegetables of course, are all my staple foods and I’ve gone and thrown them all together in this recipe for the ultimate in plant power! Roasting peppers makes them tender and sweet and the perfect vessel for holding all our nutritious goodies. The filling is an array of textures and flavours to delight the senses as well as the stomach. Enjoy!

These Vegan Stuffed Bell Peppers come together pretty quickly if you’ve got cooked quinoa and lentils on hand. I like to make big batches of grains for the week and store them in the fridge for speedy meals. You can also buy canned lentils these days, useful if you’re really pressed for time. Don’t forget to rinse them well though.

Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.

Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.

Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.

Serve warm with a green salad.

Nutrition Facts

Vegan Stuffed Bell Peppers

Amount Per Serving

Calories 263Calories from Fat 81

% Daily Value*

Total Fat 9g14%

Saturated Fat 1g5%

Sodium 11mg0%

Potassium 597mg17%

Total Carbohydrates 34g11%

Dietary Fiber 12g48%

Sugars 5g

Protein 12g24%

Vitamin A37.7%

Vitamin C96.2%

Calcium3.9%

Iron21.8%

* Percent Daily Values are based on a 2000 calorie diet.

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Emma is the passionate vegan behind the blog Coconut and Berries where she shares her foodie adventures- fun in the kitchen and exploring the vegan options out and about in England, UK. When she’s not creating new recipes and blogging she’s studying for her M.A. in Translation, or crafting! Connect with Emma on Facebook, Pinterest, Instagram, Google + and Twitter

these are so lovely! i love the toasted look of the cashews. one of my staple meals growing up was stuffed peppers (but they were much different than these). i need to bring stuffed peppers back into my life!

These look incredible! I’ve only had stuffed peppers once before (i know) but I fell in love. I love the ingredients Emma used in these..all I need is some fresh thyme and I’m good to go! 🙂 Thanks so much Emma & Sarah!

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